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Add Note

Italian Pan-Fried Lamb with Cannellini Bean Mash

Our puttanesca mix is a classic Italian blend of olives, anchovies and capers that will bring out the sweetness and flavour of lamb.

Preparation time:
5 minutes

Cooking time:
20 minutes

Total time:
25 minutes

Serves:
4

Ingredients

180g jar Waitrose Cooks' Ingredients Puttanesca Mix

Pack Waitrose Lamb 4 Leg Steaks (100-120g each)

Grated zest of 1 lemon

20g pack fresh flat-leaf parsley, roughly chopped

For the mash

410g tin cannellini beans, drained and rinsed

2 tbsp crème fraîche

Method

Strain the puttanesca mix through a sieve, reserving the oil. Place 2 tablespoons of the reserved oil in a frying pan and warm over a medium heat. Add the lamb to the pan and cook for 7 minutes on one side for medium rare, or 9 minutes for medium to well done. Turn the lamb over and add the strained puttanesca mix and lemon zest to the pan. Cook for a further 7-9 minutes, or until the lamb is cooked to your liking.

While the lamb is cooking, purée the drained cannellini beans in a food processor or liquidiser until smooth. Spoon the bean mash into a small saucepan, add the crème fraîche and season with freshly ground black pepper. Warm over a low heat until piping hot.

Remove the lamb from the pan, cover and keep warm while it rests. Reserve a little of the parsley for a garnish, then stir the rest into the cooked puttanesca mix and season with black pepper.

Spoon the bean mash onto warmed serving plates. Top with a lamb steak and the puttanesca mix. Drizzle with a little of the reserved oil if desired, garnish with the remaining parsley and serve with griddled red Romano peppers and lemon wedges.